This is a very exciting time for me, as a food blogger - because I am submitting this recipe to July's "Monthly Mingle" produced by Meeta at What's For Lunch, Honey? Again, thank you to all who voted and helped make this a reality...wink wink. But, seriously, thanks Randi, you are the awesomest ever.
Anyway, on to the main dish - ICE CREAM!
I love gingersnaps, which was a main reason that I was pulling for this flavor (don't worry though, only voted once - and we will make Cinnamon-Clove in due time). A good gingersnap will have a sturdy crunch, a sweet taste and a nice gingery bite at the end. I was hoping to bring all of these elements out in the ice cream and I think I succeeded quite well. This recipe was taken from an article titled "Ice Dreams, Crystallized" from the New York Times Dining & Wine Section from 2005.
Gingersnap Ice Cream
Courtesy of: New York Times Dining & Wine
yields 1 quart
2 cups heavy cream
2 ounces ginger, peeled and grated
¼ teaspoon salt
2 large egg yolks
½ cup sugar
1 cup whole milk
1½ ounces gingersnap cookies (about 8 cookies), coarsely crushed
Tip: On scales at the grocery store, there will be an ounces measurement, if you do not have a food scale at home, weigh it at the store!
1. In a small saucepan over medium-low heat, whisk cream with ginger and salt. When it just begins to steam, after about 6 minutes (about 150 degrees on a candy thermometer), turn off flame and allow to stand 3 minutes. Pour cream through a fine-mesh strainer into a pitcher, pressing ginger to extract as much liquid as possible.
2. In a bowl, whisk egg yolks with sugar until they become milky yellow in color, about 1½ minutes. While continuing to whisk, slowly add ginger-flavored cream in a thin stream.
3. Fill bottom half of a double boiler with an inch or two of water, and bring to a boil. Pour custard into top half of double boiler (I used my mixing bowl over a sauce pan), and stir until thickened slightly, 6 to 8 minutes (about 150 degrees). Let cool for about 10 minutes; then whisk milk into custard. Pour into a covered container, and refrigerate at least 4 hours, preferably overnight.
4. Churn custard in an ice cream maker according to manufacturer's instructions. Fold in crushed gingersnap pieces, until thoroughly combined. Pack ice cream into a vessel with a tight-fitting lid, and place in freezer to harden for 2 hours. Remove from freezer 10 minutes before serving.This ice cream was delicious. It turned out exactly the way I wanted. This was also the first time that I made ice cream at home. I will definitely be experimenting with many more flavors this summer - hopefully I will not gain too much weight in the process. If you would like the recipe for the other one we made, leave a comment. Also, please let me know what you think!